Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 cup (240 ml) buttermilk
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) paprika
  • 1 cup (120 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon (5 g) paprika
  • ½ teaspoon (2.5 g) baking powder
  • 4 burger buns, lightly toasted
  • 4 dill pickle slices
  • Optional: lettuce and tomato slices for topping
  • Cooking oil for frying (about 2-3 cups)

Instructions:

  1. In a mixing bowl, whisk together buttermilk, salt, pepper, garlic powder, and paprika. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour.
  2. In a separate shallow dish, combine flour, cornstarch, salt, pepper, paprika, and baking powder.
  3. Remove chicken from marinade, allowing excess buttermilk to drip off. Dip each piece into the breading mixture, ensuring even coverage. Press firmly to adhere.
  4. In a frying pan or deep fryer, heat oil to 350°F (175°C). Use a thermometer for accuracy.
  5. Gently place chicken in hot oil, frying in batches if necessary. Cook for about 3-5 minutes or until golden brown and internal temperature reaches 165°F (75°C).
  6. Remove cooked chicken and let drain on paper towels. On toasted buns, place a fried chicken fillet, top with pickles, and any other desired toppings.